KIN 275 2025 Winter Chapter 2 Nutrition Guidelines PDF

Chapter 2 NUTRITION GUIDELINES: Applying the Science of Nutrition Nutrition Recommendations for the Canadian Diet A description of a way of eating that includes the types and amounts of recommended foods and food groups, rather than individual nutrients. A set of reference valu...

Chapter 2 NUTRITION GUIDELINES: Applying the Science of Nutrition Nutrition Recommendations for the Canadian Diet A description of a way of eating that includes the types and amounts of recommended foods and food groups, rather than individual nutrients. A set of reference values for the intake of energy, nutrients, and food components that can be used for planning and assessing the diets of healthy people in the United States and Canada. Dietary Reference Intakes Used for planning and assessing diets of Vary according to life stage and gender Have replaced Recommended Nutrient Intakes (RNIs) Promote Dietary Reference Intakes DRIs have been developed for: o Energy (carbohydrate, protein, and fat) o Water-soluble vitamins (B’s and C) o Fat-soluble vitamins (A, D, E, and K) o Minerals (iron, calcium, phosphorus, magnesium, fluoride, selenium, zinc, copper, sodium, and potassium) o Water Dietary Reference Intakes The DRIs for macro- and micronutrients are listed in four different sets of values: 1. Estimated Average Requirement (EAR): estimated amount of a nutrient required to meet the needs of % of people within a particular 2. Recommended Dietary Allowance (RDA): the average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all ( ) in a particular life-stage and gender group. EAR +/- standard deviations Dietary Reference Intakes 3. Adequate Intake (AI): when is not available - recommended specific amount (estimated) of a nutrient for an - based on limited data but may indicate that this amount has not been shown to result in disease or adverse events 4. Tolerable Upper Intake Level (UL): maximum daily intake of a nutrient to cause adverse health effects in a given life-stage and gender group. Dietary Reference Intakes: Energy Recommendations The DRIs make two types of energy intake recommendations: o Estimated Energy Requirement (EER): used to calculate kcal intake needed to maintain ( see Chapter 7) o Acceptable Macronutrient Distribution Range (AMDR): range for healthy intake carbohydrate ( ) protein ( ) fat ( ) Dietary Reference Intakes PROPOSED NEW DRI: Chronic Disease Risk Reduction Intake (CDRR) Development methodology focused on the reduction of disease risk or biomarkers (i.e. blood/urine) of disease. o Review scientific literature and translate evidence into a recommended intake Currently, there is only one nutrient with a CDRR = (linked to hypertension) Dietary Guidelines for Canadians Described in Canada’s Food Guide 2019, a that shows people how to obtain necessary nutrients and ensure good health. Canada’s Dietary Guidelines Processed or prepared foods and beverages that contribute to excess sodium, free sugars, or saturated fat undermine healthy eating and should not be consumed regularly. Canada’s Dietary Guidelines: Guideline 1 GUIDELINE Nutritious foods are the foundation for healthy eating. Vegetables, fruit, whole grains, and protein foods should be consumed regularly. Among protein foods, Foods that contain mostly unsaturated fat should replace foods that contain mostly saturated fat. Water should be the beverage of choice. Canada’s Dietary Guidelines: Guideline 2 GUIDELINE CONSIDERATIONS Processed or prepared foods Alcohol and beverages that There are health risks associated contribute to excess sodium, with alcohol consumption. free sugars, or saturated fat undermine healthy eating and should not be consumed regularly. Canada’s Dietary Guidelines: Guideline 3 GUIDELINE Food skills are needed to navigate the complex food environment and support healthy eating. Cooking and food preparation using nutritious foods should be promoted as a practical way to support healthy eating. Food labels should be promoted as a tool to help Canadians make informed food choices. Canada’s Food Guide 2019 Figure 2.9 Canada’s Food Guide 2019 Key Message: “Eat a Variety of Healthy Foods Each Day” Have plenty of vegetables and fruits Eat protein foods Choose whole grain foods Make your drink of choice. Plate layout: in any given meal, vegetables and fruits should be the major component of the meal (covering approximately % of the plate) with proteins and whole grains each making up about % of the plate. Canada’s Food Guide 2019: Food Choices Eat plenty of vegetables and fruits, whole grain foods and protein foods. Choose protein foods that come from plants more often. Choose foods with healthy fats instead of saturated fat.. If you choose these foods, eat them less often and in small amounts. Prepare meals and snacks using ingredients that have little to no added sodium, sugars, or saturated fat. Choose healthier menu options when eating out. Make water your drink of choice. Use food labels. Be aware that can influence your choices. Figure 2.12 New Food Labels % Daily Value o Macronutrients- upper limit of is now used (based on 2,000 kcal diet) o NEW: DV for sugar is now listed ( or 20% of energy based on 2,000 kcal diet) o for most vitamins and minerals, new DV: highest RDA or AI for that nutrient across DRI age-sex categories (excluding pregnancy and lactation) o a % daily value is low o a % daily value is high Food Labels: Daily Values TABLE 2.5A Old Reference Standardsa and New Daily Valuesb based on 2,000 kcal Diet Nutrient Old Reference Standard New Daily Value Total fat 65 g (30% of energy) 75 g (35% of energy; upper AMDR) Saturated & trans 20 g (10% of energy) 20 g (10% of energy) fat Total 300 g (60% of energy) No DV carbohydrate Total sugars No DV 100 g (20% of energy) Dietary fibre 25 g 28 g (based on 2,000 kcal diet) Cholesterol 300 mg 300 mg Note- SodiumNo DV for protein because 2,400 mg most people consume adequate 2,300 protein on mg (based a UL) balanced diet; no adverse events with high dietary protein Potassium 3,500 mg 4,700 mg Food Labels 100 g DV: Based on 2000 kcal diet Figure 2.14: Nutrition Facts Table Evaluating Daily Values Figure 2.15 Label Literacy: Using Food Labels to Choose Wisely Food Labels Figure 2.13 Food Labels Food label requirements in Canada: o name of product o weight of product o date by which the product should be sold (if perishable) o name of manufacturer, packager or distributor o list of ingredients o nutrition facts table Food Labels Ingredient List o all items must be listed o highest weighted items listed first, with all sugars-based ingredients grouped together o additives, food colours and flavourings must be listed Food Labels The Nutrition Facts Table includes: o serving size o number of kcalories (calories) per serving o total amount of fat and amounts of saturated fat, trans fat and cholesterol per serving o total amount of carbohydrates and amount of fibre per serving o amount of protein per serving Food Labels (Continued) The Nutrition Facts Table includes: o amount of per serving o amount of per serving o amount of per serving o measurement of each nutrient and the % daily value are listed Food Labels: Additional Claims Three additional claims may appear on labels: o Nutrient-content o Disease-risk reduction o Nutrient-function Figure 2.17 Food labelling is regulated by the Canadian Food Inspection Agency  Descriptors Commonly Used on Food Labels Free Product contains no amount of, or a trivial amount of fat, saturated fat, trans fat, cholesterol, sodium, sugars, kcalories, etc. For example, “sugar free” and “fat free” both mean less than 0.5 g per serving. Trans fat free means less than 0.2 g of trans fat and less than 2 g saturated fat per serving. Synonyms for “free” include “without,” “no,” and “zero.” Low Can be used to describe the amount of fat, saturated fat, cholesterol, sodium, kcalories, and other nutrients. Specific definitions have been established for each of these nutrients. For example, “low fat” means that the food contains 3 g or less per serving; “low cholesterol” means that the food contains less than 20 mg of cholesterol (and less than 2 g saturated fat) per serving; “low sodium” means less than 140 mg sodium/100 g of food. Synonyms for “low” include “little,” “few,” and “low source of.” Lean and Extra Used to describe the fat content of meat, poultry, seafood, and game meats. “Lean” means that the Lean food contains less than 10 g fat per 100 g. “Extra lean” means that the food contains less than 7.5 g fat per 100 g. Source of Foods contain greater than 5% of the daily value of the stated nutrient, e.g., source of vitamin A. Good Source of Food contains greater than 15% of the Daily Value for a particular nutrient per serving, except vitamin C, for which foods contain > 30% Excellent Used for foods that contains 25% or more of the Daily Value for a particular nutrient (except vitamin source of C, which contains 50% or more). Synonyms include “high” and “rich in,” e.g., excellent source of calcium. Reduced Nutritionally altered product contains 25% less of a nutrient or of energy than the regular or reference product. Synonyms include “less”, “lower” and “light”, e.g., reduced in fat. Light Used in different ways. See “reduced” above. ”Lightly salted” refers to a food in which sodium has been reduced by 50%. The term “light” can also be used to describe properties such as texture and colour, as long as the label explains the intent—for example, “light and fluffy.” Source: Adapted from Canadian Food Inspection Agency. Food Labelling for Industry. Nutrient Content. Nutrient Content Claims. Available online at http://www.inspection.gc.ca/food/requirements/labelling/industry/nutrient-content/eng/ Assessing Nutritional Health Nutritional status: State of health as it is influenced by the intake and utilization of nutrients. Nutritional assessments: An evaluation used to determine the nutritional status of individuals or groups for the purpose of identifying nutritional needs and planning personal healthcare or community programs to meet those needs. Dietary Intake can be assessed through: o 24-hour recall o food diary or food intake record o food frequency questionnaire o diet history Assessing Nutritional Health Challenges in determining dietary intake: o unable to recall exactly what was eaten o under- and overestimation of portion consumed o weekend intake differ from that during the week o lack of commitment to recording intake o intake not a typical day For greater accuracy, more than one method should be used to obtain intake information. Stages of Nutrient Deficiency Figure 2.23